1 loaf gluten-free bread (Udi’s white sandwich bread used in this recipe)
½ stick unsalted butter
1 cup chopped celery
2 teaspoons thyme
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon Casa de santé Lemon Herb Seasoning
Juice of 1 lemon
2 cups chicken broth (without onion or garlic)
Set bread slices out to dry for 1-2 hours. Rip bread slices into small pieces and place in a greased 13 x 9-inch casserole dish. Set aside. Preheat oven to 350 degrees. Heat the butter in a skillet until melted. Add celery and sauté until tender. Add thyme, salt, pepper, and Casa de santé Lemon Herb Seasoning. Remove from heat and pour over the bread in the casserole dish. Add lemon juice and chicken broth to bread mixture and stir until all of the bread is covered. Bake, covered, for 30 minutes.
Jody Garlick, RD, LDN is a Registered Dietitian/Owner at South Hills Nutrition. She is an integrative and functional nutritionist specializing in digestive and autoimmune disorders.